Homemade Cottage Cheese

Psalm 130:7-8

    [7] O Israel, hope in the LORD!

        For with the LORD there is steadfast love,

        and with him is plentiful redemption. 

    [8] And he will redeem Israel

        from all his iniquities.

I've always wanted to make homemade cottage cheese

This was a success 

Creamy and delicious 

Part 1

1 gal whole milk

3/4 c white vinegar

Part 2

1 t kosher salt 

1/2 c heavy cream( optional but it makes it so creamy)

Pour milk into large heavy pot

Heat on medium low heat to 190 degrees, stirring often to keep milk from scalding

If milk doesn't reach 190 degrees it will not curdle

Once milk reaches 190 degrees, remove from heat

Add vinegar in thirds stirring with wooden spoon 

It should curdle immediately 

Rest, covered, 30 minutes 

Prepare a colander and large bowl

Line with colander with cheesecloth and set in bowl

After the 30 minute rest, use a slotted spoon to to dip out solids into the cheesecloth lined colander

Rest another 30 minutes 

Remove cheesecloth with the curds

Squeeze out liquid while you run cold water over cheesecloth ball

Set in another bowl

Loosely separate curds 

Add salt and slightly stir 

Add cream 2 T at a time to add creaminess 

Chill, cover and serve after 1 hour

Should last 5-7 days

Mine will last 5 days because my milk expires the end of the month